Mexican Pinto Bean Soup
I still remember the first time I made this Mexican-style pinto bean soup on a chilly weeknight — it was one-pot comfort with bright, smoky tomato notes and a gentle cumin warmth that felt like a hug. Simple, pantry-friendly ingredients come together fast to make a filling vegetarian soup that works for weeknight dinners, meal prep, or a warmed-up lunch. If you enjoy thick, wholesome stews, this is an easy recipe to keep in rotation; it also pairs well with lighter vegetable soups like the butternut squash, kale & white bean soup for a varied soup night.
Why you’ll love this dish
This soup is one of those dependable recipes that delivers flavor without fuss. Canned pinto beans and fire-roasted tomatoes make it quick, cumin and chili powder add Mexican-inspired warmth, and the mirepoix of onion, carrot, and celery builds a real savory backbone. It’s budget-friendly, naturally vegetarian (and easily vegan), and kid-friendly when you dial back the heat.
“A weeknight favorite—simple, smoky, and surprisingly cozy with leftovers that taste even better the next day.”
Make it when you want something filling that reheats beautifully, or when pantry staples need a quick, tasty spotlight.
Preparing Mexican Pinto Bean Soup
Start by softening aromatics so they release sweetness. Then add the tomatoes and beans, pour in the vegetable broth, and bring everything to a simmer for 20–30 minutes so flavors meld. No blender is required unless you prefer a creamier texture — a few minutes of gentle mash with a potato masher will thicken the soup without losing the bite of whole beans.
What you’ll need
- 2 cans pinto beans, drained and rinsed (about 15 oz each)
- 1 can fire-roasted tomatoes (14–15 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Notes and substitutions:
- Use low-sodium broth if you want to control salt; add salt at the end to taste.
- Swap black beans or kidney beans if pinto beans aren’t available.
- For a meatier version, add diced chorizo or browned turkey.
How to prepare it
- Heat a large pot over medium heat with a tablespoon of oil. Add the chopped onion, minced garlic, carrots, and celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent — about 6–8 minutes.
- Stir in the cumin and chili powder and cook for 30–45 seconds to bloom the spices.
- Add the fire-roasted tomatoes (with juices), drained pinto beans, and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce to a low simmer. Cook uncovered for 20–30 minutes so the flavors meld and the carrots soften.
- Taste and season with salt and pepper. If you prefer a thicker texture, mash a cup of the beans against the side of the pot or pulse briefly with an immersion blender.
- Serve hot, garnished with fresh cilantro if using.
Pro tip: Toast the cumin in the dry pan for a few seconds before adding oil for a deeper, nuttier spice flavor.
Step-by-step instructions
Follow the short action verbs and timings above—sauté aromatics, bloom spices, add liquids and simmer. The sequence is intentional: softening the vegetables first builds the soup’s flavor base, and a final mash gives body without needing cream.
Best ways to enjoy it
This soup is versatile. Serve it in a wide bowl with:
- A squeeze of lime and a handful of chopped cilantro for brightness.
- Crumbled queso fresco or a dollop of Greek yogurt for creaminess.
- Tortilla chips or warm corn tortillas on the side for scooping.
- A grain salad or a simple green salad for a balanced weeknight meal.
Pair it with cornbread or top with sliced avocado and pickled red onions for an elevated bowl.
Storage and reheating tips
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months — leave a little headspace for expansion. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened. Always reheat to an internal temperature of 165°F (74°C) to ensure safety.
Helpful cooking tips
- Use a good-quality fire-roasted tomato can for that subtle charred flavor; it’s a small upgrade that makes a big difference.
- If you like more texture contrast, reserve 1/4 cup of beans, add them at the end, and mash the rest.
- To reduce time, use pre-chopped mirepoix from the produce aisle or a frozen vegetable mix.
- Taste before you salt — canned beans and tomatoes can add unexpected sodium.
For another creamy, bean-forward soup idea, try this creamy butternut squash, kale & white bean soup which shares the same comforting vibe.
Creative twists
- Smoky chipotle: Add 1 chipotle pepper in adobo (minced) for heat and smoke.
- Southwest chili: Add corn, diced bell peppers, and a squeeze of lime; serve over rice.
- Pureed comfort: Blend half the soup for a smooth, velvety texture and stir the reserved beans back in.
- Protein boost: Stir in cooked quinoa or shredded rotisserie chicken before serving.
Variations
Try making it with dried pinto beans (soak and cook first) for a deeper bean flavor, or switch to vegetable bouillon and roasted vegetables for a rustic roast-vegetable twist. For a smoky vegan version, add smoked paprika and a dash of liquid smoke.
FAQ
Q: How long does this soup take from start to finish?
A: Hands-on time is about 10–15 minutes (chopping and sautéing). Simmer time is 20–30 minutes, so plan for roughly 35–45 minutes total.
Q: Can I use dried pinto beans instead of canned?
A: Yes. Soak dried beans overnight or use the quick-soak method, then simmer until tender before adding to the soup. This increases cooking time but reduces sodium and improves texture.
Q: Is this soup freezer-friendly?
A: Absolutely. Cool completely and freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Q: How do I make it spicier without overpowering the dish?
A: Add crushed red pepper flakes or a small amount of diced jalapeño while sautéing the aromatics. Start small — you can always add more.
Q: Can I add greens like spinach or kale?
A: Yes. Stir in baby spinach or chopped kale in the last 5 minutes of cooking so they wilt but retain color and nutrients.
Conclusion
If you want to see another plant-based take on pinto bean soup, this version from Elavegan’s pinto bean soup highlights simplistic flavors with hearty results. For a richer, vegetable-forward spin, check out Connoisseurus Veg’s pinto bean soup, which offers additional texture and seasoning ideas.
Mexican Pinto Bean Soup
Ingredients
Main Ingredients
- 2 cans pinto beans, drained and rinsed (about 15 oz each)
- 1 can fire-roasted tomatoes (14–15 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth Use low-sodium if preferred
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat with a tablespoon of oil.
- Add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- Stir in the cumin and chili powder and cook for 30–45 seconds to bloom the spices.
- Add the fire-roasted tomatoes (with juices), drained pinto beans, and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce to a low simmer. Cook uncovered for 20–30 minutes until flavors meld and carrots soften.
- Taste and season with salt and pepper. If you prefer a thicker texture, mash a cup of the beans against the side of the pot or pulse briefly with an immersion blender.
- Serve hot, garnished with fresh cilantro if using.
